Use a 26cm spring-form tin. Grate half the lemon. Place rind, flour, sugar, 2 tbsp water and the butter in a bowl and knead to a smooth dough; add more water if needed. Line the tin with pastry, shaping an edge 2.5 cm high. Chill for 30 minutes.
Preheat oven to 200 degrees C. Quarter, peel and core quinces; cut into slices 1 cm thick. Peel a few thin strips of rind from the orange. Cut orange in half; squeeze out the juice. Bring juice, rind, apple juice and sugar to a boil. Add quince slices and poach over low heat for 15 minutes. Strain, retaining the liquid; allow to cool. Discard rind.
Sprinkle the almonds over the pastry base. Pre-bake pastry for 15 minutes. Reduce heat to 180 degrees C. Place quinces on pastry base. Whisk the reserved cooled cooking liquid with the eggs and cream cheese; pour over the fruit. Bake for a further 30 minutes.
Combine honey and cinnamon. Spread over tart. Leave tart in the turned-off oven for 10 minutes. Remove sides of springform tin. Let tart cool on the base of the tin.